Amish Breakfast Casserole Hash Browns (Print Version)

Hearty morning casserole packed with hash browns, sausage, eggs and cheese, perfect for feeding a crowd or prepping ahead.

# What You'll Need:

→ Meats

01 - 1 pound breakfast sausage, casings removed

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 1 small red bell pepper, diced
04 - 3 cups frozen shredded hash browns, thawed

→ Dairy

05 - 2 cups shredded cheddar cheese
06 - 1 cup shredded Swiss cheese
07 - 1.5 cups whole milk
08 - 8 large eggs

→ Spices & Seasonings

09 - 0.5 teaspoon salt
10 - 0.5 teaspoon black pepper
11 - 0.5 teaspoon garlic powder
12 - 0.25 teaspoon paprika
13 - 2 tablespoons fresh parsley, chopped (optional)

# How to Prepare:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a large skillet over medium heat, cook sausage, breaking it into small pieces with a spoon, until browned and cooked through, approximately 6-8 minutes. Drain excess fat.
03 - Add chopped onion and diced red bell pepper to the skillet. Sauté for 3-4 minutes until softened. Remove from heat and set aside.
04 - In a large bowl, whisk together eggs, milk, salt, black pepper, garlic powder, and paprika until well combined.
05 - Add hash browns, cooked sausage mixture, cheddar cheese, and Swiss cheese to the egg mixture. Stir until evenly distributed.
06 - Pour the combined mixture into the prepared baking dish and spread evenly with a spatula.
07 - Bake for 40-45 minutes until the center is set and the top is golden brown.
08 - Allow the casserole to rest for 10 minutes before slicing. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • You can make it the night before, which means sleeping in without sacrificing a hot breakfast.
  • It feeds eight people from one baking dish, so you're basically a hero for minimal effort.
  • The flavors are savory and rich but never heavy, leaving you satisfied rather than sluggish.
02 -
  • If you skip thawing the hash browns or don't squeeze out the moisture, you'll end up with a watery mess instead of a cohesive casserole that slices beautifully.
  • Don't overbake thinking the eggs need to be firmer—the residual heat during resting continues cooking everything, and overcooked eggs turn the whole thing rubbery and sad.
03 -
  • Buy good quality sausage from a butcher counter if you can—the flavor difference is night and day compared to the tubes, and your casserole will taste restaurant-quality.
  • Squeeze those thawed hash browns dry using a clean kitchen towel or paper towels; this single step is the difference between a solid casserole and a soupy disappointment.
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